Cauliflower Potato Soup

This cauliflower soup with potato and carrots is studded with bacon bits and topped with shredded cheese — a welcome slow-cooked meal on a cold night!

• Preparation Time: 20 mins
• Cooking Time: 3 hr 15 mins
• Total Time: 3 hr 35 mins
• Calories: 430 Calories

Ingredients

• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 cube chicken bouillon
• 1 head cauliflower, stemmed and chopped
• water, or as needed
• 1 tablespoon bacon bits, or more to taste
• 2 large red potatoes, cut into 1-inch pieces
• 5 baby carrots, cut into 1/2-inch slices, or more to taste
• 2 teaspoons dried onion flakes, or to taste
• 0.5 cup milk
• 0.5 cup shredded Cheddar cheese
• 0.5 (8 ounce) package cream cheese
• 0.25 cup chopped fresh parsley, or more to taste

Recipe Instructions

Step 1

Combine cauliflower, potatoes, carrots, and onion flakes in a pot. Add enough water to cover, then stir in bouillon cube. Bring to a simmer and cook until cauliflower is tender, about 10 minutes.

Step 2

Transfer vegetable mixture and about 1 cup cooking liquid to a slow cooker. Stir in condensed soup, milk, cream cheese, and bacon bits. Cook on Low for 2 1/2 hours, stirring occasionally.

Step 3

Stir parsley into soup and continue cooking until vegetables are tender and flavors blend, 30 minutes to 1 1/2 hours.

Step 4

Ladle into bowls and top with shredded cheese.